CN104223089B - A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof - Google Patents
A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof Download PDFInfo
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- CN104223089B CN104223089B CN201410537318.3A CN201410537318A CN104223089B CN 104223089 B CN104223089 B CN 104223089B CN 201410537318 A CN201410537318 A CN 201410537318A CN 104223089 B CN104223089 B CN 104223089B
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- peony flower
- flower lobe
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- 241000736199 Paeonia Species 0.000 title claims abstract description 103
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 103
- 241000233805 Phoenix Species 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 claims abstract description 64
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 47
- 238000003756 stirring Methods 0.000 claims description 27
- 229920001353 Dextrin Polymers 0.000 claims description 21
- 239000004375 Dextrin Substances 0.000 claims description 21
- 241000237502 Ostreidae Species 0.000 claims description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 21
- 241000949456 Zanthoxylum Species 0.000 claims description 21
- 235000019425 dextrin Nutrition 0.000 claims description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 21
- 239000004223 monosodium glutamate Substances 0.000 claims description 21
- 235000020636 oyster Nutrition 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 239000008159 sesame oil Substances 0.000 claims description 21
- 235000011803 sesame oil Nutrition 0.000 claims description 21
- 235000013555 soy sauce Nutrition 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food processing field, be specifically related to a kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof.The present invention is by putting into phoenix fresh peony flower lobe the green-keeping machine 60min that temperature is 60-90 DEG C, effectively can remove the peculiar smell in petal, retain the fragrance in petal, make to contain strong fragrance in the phoenix fresh peony flower lobe sauce obtained, improve the taste of phoenix fresh peony flower lobe sauce.The present invention is by stir-frying phoenix fresh peony flower lobe before squeezing, and after rinsing, dehydration makes the water content of phoenix fresh peony flower lobe consistent with before rinsing, makes to contain abundant nutriment in the peony sauce after squeezing, greatly improves nutritive value.Condiment taste of the present invention enriches, and adds this condiment, greatly can save the working time in the process making steamed stuffed bun, improves make efficiency.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof.
Background technology
My company declares the new raw-food material security screening of health ministry phoenix peony petal country for 2012, pass through national health and Family Planning Committee in December, 2013, and announce (defending new logical No. 0015th, the word [2013] of food), from then on phoenix peony petal becomes the legal new raw-food material of the People's Republic of China (PRC).
Phoenix peony petal, through health ministry new raw-food material examination inspection, containing 13 seed amino acids in petal, wherein have 8 kinds for needed by human body, and content is more; Also containing multivitamin, carbohydrate, flavonoids and multiple enzyme; The trace element of 7 kinds of macroelements and 5 kinds of needed by human body.Therefore, phoenix peony petal is made diet, not only has abundant nutrition, and in manufacturing process, retain the original composition of petal and strong fragrance, there is the effect of clearing heat and cooling blood, promoting blood circulation to remove blood stasis, anti-inflammation and reducing blood lipid, drive the development of tree peony diversification of industry simultaneously.
Along with the raising of people's living standard, also more and more higher to the requirement of condiment, but existing condiment is simple, and taste is single, and is of low nutritive value, and does not meet the demand of contemporary people.
Summary of the invention
The object of the present invention is to provide a kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof, not only delicious flavour, use preparation method simple, and can greatly promote health.
The present invention for the taked technical scheme that solves the problem is: a kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, described fillings is made up of phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil, and the parts by weight of each component needed for preparation fillings are respectively phoenix fresh peony flower lobe sauce 30-35 part, salt 32-34 part, white sugar 4-6 part, monosodium glutamate 11-13 part, soy sauce 1-1.4 part, oyster sauce 1-1.4 part, dextrin 7-9 part, zanthoxylum powder 1-2 part, sesame oil 10-14 part;
Described phoenix fresh peony flower lobe sauce be carry out after phoenix fresh peony flower lobe is completed stir-frying, dewater, squeeze, spice, high temperature sterilization obtain;
The preparation method of described phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, comprises the following steps:
The preparation of step one, phoenix fresh peony flower lobe sauce
(1), by phoenix fresh peony flower lobe clean after drain, for subsequent use;
(2), the phoenix fresh peony flower lobe after draining is placed in the green-keeping machine 60min that temperature is 60-90 DEG C, again phoenix fresh peony flower lobe is put into pot to stir-fry 3-4min, take out post rinse 3-4 time, then dewater, make the water content of phoenix fresh peony flower lobe consistent with before rinsing;
(3), by the phoenix fresh peony flower lobe after dehydration put into oil press and squeeze, collect press cake, for subsequent use;
(4), by press cake, white granulated sugar and D-araboascorbic acid sodium by the weight ratio of 100:15-30:0.05-0.15 mix and stir, obtained mixture, for subsequent use;
(5), by mixture pulverize and cross 20 mesh sieves, afterwards the mixture after pulverizing being put into bag, wet sterilization 20-25min i.e. obtained phoenix fresh peony flower lobe sauce at temperature is 100-120 DEG C.
Step 2, take raw material
Phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil is taken by the parts by weight of described each component;
Step 3, batching
White sugar, monosodium glutamate, soy sauce and oyster sauce are mixed and stirs, obtained component A; Dextrin, zanthoxylum powder and sesame oil are mixed and stirs, obtained B component; Putting into temperature after component A and B component being mixed is 40-50 DEG C again, frequency is process 30-40min in the ultrasonic wave of 22-24kHz, add salt afterwards and obtained mixture I after stirring, step one was processed phoenix fresh peony flower lobe sauce and mixture I mix and stir, obtained mixture II, for subsequent use;
Step 4, sterilization
Mixture II is put into closed container and carries out 100 DEG C of high temperature sterilizations, time 10-12min, be i.e. obtained phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings.
beneficial effect
One, the present invention is by putting into phoenix fresh peony flower lobe the green-keeping machine 60min that temperature is 60-90 DEG C, effectively can remove the peculiar smell in petal, retain the fragrance in petal, make to contain strong fragrance in the phoenix fresh peony flower lobe sauce obtained, improve the taste of phoenix fresh peony flower lobe sauce.The present invention is by stir-frying phoenix fresh peony flower lobe before squeezing, and after rinsing, dehydration makes the water content of phoenix fresh peony flower lobe consistent with before rinsing, makes to contain abundant nutriment in the peony sauce after squeezing, greatly improves nutritive value.
Two, phoenix fresh peony flower lobe sauce, white sugar, monosodium glutamate, soy sauce and oyster sauce first mix and stir by the present invention, dextrin, zanthoxylum powder and sesame oil are mixed and stirs, putting into temperature after both being mixed is 40-50 DEG C again, frequency is process 30-40min in the ultrasonic wave of 22-24kHz, the taste of peony sauce and other condiment is fully merged, thus make this condiment taste more delicious, greatly facilitate the making of steamed stuffed bun.
Three, condiment taste of the present invention enriches, and adds this condiment, greatly can save the working time in the process making steamed stuffed bun, improves make efficiency.
Detailed description of the invention
A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, described fillings is made up of phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil, and the parts by weight of each component needed for preparation fillings are respectively phoenix fresh peony flower lobe sauce 30-35 part, salt 32-34 part, white sugar 4-6 part, monosodium glutamate 11-13 part, soy sauce 1-1.4 part, oyster sauce 1-1.4 part, dextrin 7-9 part, zanthoxylum powder 1-2 part, sesame oil 10-14 part;
Described phoenix fresh peony flower lobe sauce be carry out after phoenix fresh peony flower lobe is completed stir-frying, dewater, squeeze, spice, high temperature sterilization obtain;
The preparation method of described phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, comprises the following steps:
The preparation of step one, phoenix fresh peony flower lobe sauce
(1), by phoenix fresh peony flower lobe clean after drain, for subsequent use;
(2), the phoenix fresh peony flower lobe after draining is placed in the green-keeping machine 60min that temperature is 60-90 DEG C, again phoenix fresh peony flower lobe is put into pot to stir-fry 3-4min, take out post rinse 3-4 time, then dewater, make the water content of phoenix fresh peony flower lobe consistent with before rinsing;
(3), by the phoenix fresh peony flower lobe after dehydration put into oil press and squeeze, collect press cake, for subsequent use;
(4), by press cake, white granulated sugar and D-araboascorbic acid sodium by the weight ratio of 100:15-30:0.05-0.15 mix and stir, obtained mixture, for subsequent use;
(5), by mixture pulverize and cross 20 mesh sieves, afterwards the mixture after pulverizing being put into bag, wet sterilization 20-25min i.e. obtained phoenix fresh peony flower lobe sauce at temperature is 100-120 DEG C.
Step 2, take raw material
Phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil is taken by the parts by weight of described each component;
Step 3, batching
White sugar, monosodium glutamate, soy sauce and oyster sauce are mixed and stirs, obtained component A; Dextrin, zanthoxylum powder and sesame oil are mixed and stirs, obtained B component; Putting into temperature after component A and B component being mixed is 40-50 DEG C again, frequency is process 30-40min in the ultrasonic wave of 22-24kHz, add salt afterwards and obtained mixture I after stirring, step one was processed phoenix fresh peony flower lobe sauce and mixture I mix and stir, obtained mixture II, for subsequent use;
Step 4, sterilization
Mixture II is put into closed container and carries out 100 DEG C of high temperature sterilizations, time 10-12min, be i.e. obtained phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings.
Embodiment 1
A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, described fillings is made up of phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil, and the parts by weight of each component needed for preparation fillings are respectively 30 parts, phoenix fresh peony flower lobe sauce, salt 32 parts, white sugar 4 parts, monosodium glutamate 11 parts, 1 part, soy sauce, 1 part, oyster sauce, 7 parts, dextrin, zanthoxylum powder 1 part, sesame oil 10 parts;
Described phoenix fresh peony flower lobe sauce be carry out after phoenix fresh peony flower lobe is completed stir-frying, dewater, squeeze, spice, high temperature sterilization obtain.
The preparation method of described phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, comprises the following steps:
The preparation of step one, phoenix fresh peony flower lobe sauce
(1), by phoenix fresh peony flower lobe clean after drain, for subsequent use;
(2), the phoenix fresh peony flower lobe after draining is placed in the green-keeping machine 60min that temperature is 60 DEG C, again phoenix fresh peony flower lobe is put into pot to stir-fry 3min, take out post rinse 3 times, then dewater, make the water content of phoenix fresh peony flower lobe consistent with before rinsing;
(3), by the phoenix fresh peony flower lobe after dehydration put into oil press and squeeze, collect press cake, for subsequent use;
(4), by press cake, white granulated sugar and D-araboascorbic acid sodium by the weight ratio of 100:15:0.05 mix and stir, obtained mixture, for subsequent use;
(5), by mixture pulverize and cross 20 mesh sieves, afterwards the mixture after pulverizing being put into bag, wet sterilization 20min i.e. obtained phoenix fresh peony flower lobe sauce at temperature is 100 DEG C.
Step 2, take raw material
Phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil is taken by the parts by weight of described each component;
Step 3, batching
White sugar, monosodium glutamate, soy sauce and oyster sauce are mixed and stirs, obtained component A; Dextrin, zanthoxylum powder and sesame oil are mixed and stirs, obtained B component; Putting into temperature after component A and B component being mixed is 40 DEG C again, frequency is process 30min in the ultrasonic wave of 22kHz, add salt afterwards and obtained mixture I after stirring, step one was processed phoenix fresh peony flower lobe sauce and mixture I mix and stir, obtained mixture II, for subsequent use;
Step 4, sterilization
Mixture II is put into closed container and carries out 100 DEG C of high temperature sterilizations, time 10min, be i.e. obtained phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings.
Embodiment 2
A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, described fillings is made up of phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil, and the parts by weight of each component needed for preparation fillings are respectively 35 parts, phoenix fresh peony flower lobe sauce, salt 34 parts, white sugar 6 parts, monosodium glutamate 13 parts, 1.4 parts, soy sauce, 1.4 parts, oyster sauce, 9 parts, dextrin, zanthoxylum powder 2 parts, sesame oil 14 parts;
Described phoenix fresh peony flower lobe sauce be carry out after phoenix fresh peony flower lobe is completed stir-frying, dewater, squeeze, spice, high temperature sterilization obtain.
The preparation method of described phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, comprises the following steps:
The preparation of step one, phoenix fresh peony flower lobe sauce
(1), by phoenix fresh peony flower lobe clean after drain, for subsequent use;
(2), the phoenix fresh peony flower lobe after draining is placed in the green-keeping machine 60min that temperature is 90 DEG C, again phoenix fresh peony flower lobe is put into pot to stir-fry 4min, take out post rinse 4 times, then dewater, make the water content of phoenix fresh peony flower lobe consistent with before rinsing;
(3), by the phoenix fresh peony flower lobe after dehydration put into oil press and squeeze, collect press cake, for subsequent use;
(4), by press cake, white granulated sugar and D-araboascorbic acid sodium by the weight ratio of 100:30:0.15 mix and stir, obtained mixture, for subsequent use;
(5), by mixture pulverize and cross 20 mesh sieves, afterwards the mixture after pulverizing being put into bag, wet sterilization 25min i.e. obtained phoenix fresh peony flower lobe sauce at temperature is 120 DEG C.
Step 2, take raw material
Phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil is taken by the parts by weight of described each component;
Step 3, batching
White sugar, monosodium glutamate, soy sauce and oyster sauce are mixed and stirs, obtained component A; Dextrin, zanthoxylum powder and sesame oil are mixed and stirs, obtained B component; Putting into temperature after component A and B component being mixed is 50 DEG C again, frequency is process 40min in the ultrasonic wave of 24kHz, add salt afterwards and obtained mixture I after stirring, step one was processed phoenix fresh peony flower lobe sauce and mixture I mix and stir, obtained mixture II, for subsequent use;
Step 4, sterilization
Mixture II is put into closed container and carries out 100 DEG C of high temperature sterilizations, time 12min, be i.e. obtained phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings.
Claims (1)
1. a phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings, it is characterized in that: described fillings is made up of phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil, and the parts by weight of each component needed for preparation fillings are respectively phoenix fresh peony flower lobe sauce 30-35 part, salt 32-34 part, white sugar 4-6 part, monosodium glutamate 11-13 part, soy sauce 1-1.4 part, oyster sauce 1-1.4 part, dextrin 7-9 part, zanthoxylum powder 1-2 part, sesame oil 10-14 part;
Described phoenix fresh peony flower lobe sauce be carry out after phoenix fresh peony flower lobe is completed stir-frying, dewater, squeeze, spice, high temperature sterilization obtain;
Described a kind of phoenix fresh peony flower lobe steamed stuffed bun, the preparation method of stuffing for dumplings, comprise the following steps:
The preparation of step one, phoenix fresh peony flower lobe sauce
(1), by phoenix fresh peony flower lobe clean after drain, for subsequent use;
(2), the phoenix fresh peony flower lobe after draining is placed in the green-keeping machine 60min that temperature is 60-90 DEG C, again phoenix fresh peony flower lobe is put into pot to stir-fry 3-4min, take out post rinse 3-4 time, then dewater, make the water content of phoenix fresh peony flower lobe consistent with before rinsing;
(3), by the phoenix fresh peony flower lobe after dehydration put into oil press and squeeze, collect press cake, for subsequent use;
(4), by press cake, white granulated sugar and D-araboascorbic acid sodium by the weight ratio of 100:15-30:0.05-0.15 mix and stir, obtained mixture, for subsequent use;
(5), by mixture pulverize and cross 20 mesh sieves, afterwards the mixture after pulverizing being put into bag, wet sterilization 20-25min i.e. obtained phoenix fresh peony flower lobe sauce at temperature is 100-120 DEG C;
Step 2, take raw material
Phoenix fresh peony flower lobe sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, zanthoxylum powder and sesame oil is taken by parts by weight of each component needed for described preparation fillings above;
Step 3, batching
White sugar, monosodium glutamate, soy sauce and oyster sauce are mixed and stirs, obtained component A; Dextrin, zanthoxylum powder and sesame oil are mixed and stirs, obtained B component; 30-40min is processed again by putting into the ultrasonic wave that temperature is 40-50 DEG C, frequency is 22-24kHz after component A and B component mixing, add salt afterwards and obtained mixture I after stirring, phoenix fresh peony flower lobe sauce step one processed and mixture I mix and stir, obtained mixture II, for subsequent use;
Step 4, sterilization
Mixture II is put into closed container and carries out 100 DEG C of high temperature sterilizations, time 10-12min, be i.e. obtained phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410537318.3A CN104223089B (en) | 2014-10-13 | 2014-10-13 | A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410537318.3A CN104223089B (en) | 2014-10-13 | 2014-10-13 | A kind of phoenix fresh peony flower lobe steamed stuffed bun, stuffing for dumplings and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104223089A CN104223089A (en) | 2014-12-24 |
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| CN105249179A (en) * | 2015-11-19 | 2016-01-20 | 河南洛阳红牡丹产业研发有限公司 | Making method for peony steamed dumplings |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN111296538A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony stuffing and processing technology thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461411A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Tree peony cake and process for producing the same |
| CN102166014A (en) * | 2011-03-10 | 2011-08-31 | 昆明七彩云花鲜花食品有限公司 | Flower stuffing and preparation method thereof |
| CN103416674A (en) * | 2012-05-14 | 2013-12-04 | 杨宝刚 | Preparation method for frozen steamed-stuffed-bun |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461411A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Tree peony cake and process for producing the same |
| CN102166014A (en) * | 2011-03-10 | 2011-08-31 | 昆明七彩云花鲜花食品有限公司 | Flower stuffing and preparation method thereof |
| CN103416674A (en) * | 2012-05-14 | 2013-12-04 | 杨宝刚 | Preparation method for frozen steamed-stuffed-bun |
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